If you have never had a magic cookie bar you are missing out big time. They are, well, magic in your mouth. I love the combination of the buttery graham cracker crust, the gooey middle and the chocolatey top. These are great for any occasion really, but I often bring them to parties because everyone loves them, and they are egg and nut free so my Jack pie can eat them along with everyone else.
Magic Cookie Bars
1 stick (1/2 cup) butter
1 1/2 cup of graham cracker crumbs
1 (14 oz) can sweetened condensed milk
1 (12 oz) bag chocolate chips
1 (12 oz) bag butterscotch chips
1 1/2 cups shredded coconut
Preheat oven to 350 degrees. In a 9 by 13 glass baking dish melt the butter in the oven while it is preheating. Once melted (make sure it doesn't brown), remove and add the graham cracker crumbs. Use a fork to combine and moisten all the crumbs with the butter, and pat down to cover the entire bottom of the pan for the crust layer. Add the condensed milk in an even layer, and then add the chips and lastly the coconut. Use a fork, or the bottom of a measuring cup to press down firmly over the entire surface. Bake for 25-30 minutes, or until top is lightly browned.
Once cooled for about 30 minutes use a sharp knife to score into squares. Let cool completely before cutting completely. I like to make mine the night before so they are completely set up before I cut them into squares.
You can substitute any kind of baking chips (peanut butter, white chocolate, etc.). Makes 24 bars.